Sweet and savory appetizer. Easy to nibble, totally delicious.
3 medium white potatoes, peeled and cubed
1 tsp. sesame oil, plus more for drizzling
For the sauce:
3 Tbsp. soy sauce
½ cup water
2 Tbsp. local honey
1 Tbsp. rice wine (or other cooking wine)
1 garlic clove, minced
½ tsp. sesame seeds
Pinch of black pepper
In a medium saucepan, sauté the potatoes in sesame oil over medium heat for 5 minutes until lightly browned. Meanwhile, in a medium bowl, combine the soy sauce, water, honey, rice wine, garlic, and pepper.
Add the sauce to the sautéed potatoes and reduce the heat to a simmer. Cover and cook until the potatoes are tender (about 7 minutes). Uncover and continue to simmer for additional 3–4 minutes, until the sauce reduces and thickens so that it just covers the bottom of the pan and the potatoes are coated and shiny. Drizzle potatoes with additional sesame oil and transfer to a serving bowl to cool to room temperature. Sprinkle with sesame seeds before serving.
Julie publishes Edible Ohio Valley with her family. After 15 years in the world of commercial photography, her lens is now focused on recording the sustainability movement in the Midwest. A graduate of UC’s College of Design, Architecture, Art, and Planning, she’s a partner and co-founder of The Fairview Agency, a multidisciplinary creative firm.